Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
900 g diced beef
2 medium onions
1 measure of brandy (optional)
50 g plain flour
2 dsp tomato puree
1 large glass red wine
500 ml beef stock
1 large onion (diced)
3 large carrots (diced)
200 g turnip (diced)
6 cloves of garlic
4 tblsp chopped parsley
2 sprigs of thyme
Preheat the oven to 180°C (350°F/Gas 4).
Trim any excess fat or sinew off the beef-this will prevent toughening of the casserole.
Heat a large heavy based frying pan with a little butter and, in batches, brown off the diced beef. Transfer to a large casserole dish at this stage and add the sprigs of thyme and the bouquet garni.
Add in the carrots, turnips, onions and diced garlic into the pan and cook these for a couple of minutes until they are all nicely browned off. At this stage sprinkle in the flour and use the flour to coat all of the vegetables and also to dry up any of the juices left behind by the beef.
Pour in the red wine and beef stock at this stage. Mix in the brandy and tomato puree at this stage and allow the entire mixture to come to the boil.
Pour this over the beef in the casserole dish (which already has the bouquet garni and fresh rosemary) and cover the casserole.
Transfer to the oven for up to 2 hours until the meat is nice and tender and then at this stage remove from the oven and sprinkle with some chopped parsley.